Method

Add to food blender in small amounts with all other ingredients and pulse until smooth.

5.

Pour into the muslin cloth over a glass bowl. Tie the cloth over a wooden spoon and suspend over the glass bowl.

6.

Refrigerate for 6 – 8 hours, clear liquid will drip out.

Spinach Puree:

1.

Remove stems from spinach.

2.

Wash leaves and place in pan, cover and cook for 2 mins or until wilted then drain and keep the liquid in reserve.

3.

Cool the spinach and squeeze dry.

4.

Melt butter in a small pan, add coriander, paprika, spring onions garlic and almonds, cook until onion is tender. Cool.

5.

Place in a food processor gradually adding the reserved liquid and vinegar.

6.

Stir in sour cream and salt and pepper to taste.

Tomato cocktail sauce:

1.

Combine all ingredients, mix well, and add more of what you would like according to taste.

Oysters in a Citrus Dressing:

1.

Combine all ingredients.

2.

Pour over shucked oysters.

Pan seared sea scallops:

1.

Cook scallops – drain and pat dry with a towel, sprinkle with salt and pepper. Heat a non stick pan over high heat, add unsalted butter and oil.

2.

Place scallops in pan and do not overcrowd the pan as it will lose temperature. Do not touch them. Flip the scallops after 2 minutes or when they are caramelized, taking care not to over cook. They should be springy. Remove from the heat immediately and serve.

Notes

Plating
Pour tomato juice, tomato cocktail and spinach puree into separate shot glasses and place on long rectangle plate.Place prawns, scallops and oysters on plate.